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Made on the shores of HELL!

1.

Made on the shores of HELL!
Ingredients
2 - 28oz cans of crushed tomatoes (Red Gold)
1 - small can of tomato paste (Contadina)
4 to 6 fresh roma tomatoes, seeded and chopped
1/2 of a medium onion chopped or 6 green onions with stems
2 to 4 cloves of garlic
2 to 4 chipoltes (roasted jalapenos)
6 to 8 fresh habaneros
2 to 4 Hot Thais
Juice from one fresh lime
1/4 cup white wine vinegar
Directions
Clean and seed peppers, wear rubber gloves. Chop onions and
peppers, mince garlic. Mix all ingredients in a bowl, do not
blend. Refridgerate overnight to allow flavors to marinate.
Get some good chips and beer. This salsa is not for the timid
and should be used with caution, it can cause major hiccups.

2.

Hillbilly hot stuff
Ingredients
3 medium tomatoes
6 fresh jalepinos
1/2 cup fresh cilantro
1 medium red onion
1 tsp salt..or to taste
juice from 1/2 lime
Directions
chop tomatoes, peppers cilantro abd onion into small pieces. Then combine all
indegredients in a covered bowl and shake thouroughly. Refrigerate for four hours

3.

Indian Hot Salsa
Ingredients
20 large ripe tomatoes (chopped)
2 large green bell pepper (chopped)
2 large red bell pepper (chopped)
6 large jalapeno peppers (chopped)
4 other HOT peppers (banana is good)Habaneros are really HOT
4 bulbs of garlic (minced)
6 yellow onions OR 3 bunches of fresh green onions with tops
2 small cans of tomato paste
4 tsps sugar
2 tsps ground cumin
1/2 tsp oregano
2 TBLS onion powder
1 cup of cider vinegar
juice of lime or lemon
1 TBLS chili powder
2 tsps dried Clinatro (fresh is great if you have it)
1 TBLS Mustard Seed
2 TBLS Olive Oil
Directions
Combine ALL ingredients in a VERY large cook (Heavy) pot or Dutch Oven
Bring CHUNKY) mixture to a full rolling boil. Continue to cook and stir for
approximately 15 minutes, or until peppers, etc. are soft, but still colorful and
crisp. In the mean time sterilize 1/2 pint or pint jars, including lids for 10 minutes.
While mixture is still very hot, pour into the hot jars, wipe off the rims of the
jars so nothing will keep them from sealing, cap with hot sterilized lids. Invert for
approximately
for 5 minutes or a little longer, (until you get through filling all of your jars).

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